9 8 THE POPULAR SCIENCE MONTHLY. 



which is easily made of the yolks of fowls' eggs. It is in general 

 use among the peasants of southern Russia as a means of curing 

 cuts, bruises, and scratches. When, as sometimes by accident, 

 sulphate of copper, or corrosive poisons generally, are swallowed, 

 the white of one or two eggs will neutralize the poison, and 

 change the effect to that of a dose of calomel. Raw eggs have at 

 all times been considered an excellent remedy for debility, on 

 account of the phosphorus contained in them, as well as a pre- 

 ventive of jaundice in its more malignant form. The yolk is 

 sometimes used as a convenient medium for forming an emulsion 

 of the thick turpentines with water. These mixtures are used as 

 enemata. 



As a flesh-producer, one pound of eggs is equal to one pound of 

 beef. About one third of the weight of an egg is solid nutriment, 

 which is more than can be said of meat. Eggs, at average prices, 

 are among the cheapest and most nutritious articles of diet. Like 

 milk, an egg is a complete food in itself. It is also easily digested, 

 if not damaged in cooking. 



The celebrated Guinod de Reyniere, who consecrated his life 

 to studying the delicacies of the table, affirms, in his " Almanach, 

 des Gourmands," that eggs can be served in more than six hun- 

 dred ways, and a book is published in London by a French cook, 

 which gives one hundred and fifty recipes for cooking eggs. The 

 feeble man, who has regained strength by boiled eggs for several 

 days, will continue the same comforting food when presented in 

 the form of an omelet, which is one of the principal food prep- 

 arations made with eggs. 



The flavor of eggs is much influenced by the nature of the 

 package, for they imbibe foreign odors with the greatest readi- 

 ness. Eggs brought in the same ship as oranges become impreg- 

 nated with the scent and flavor of the fruit. If the cases in 

 which they are packed are made of green wood, the eggs will be 

 ruined. The straw in which they are packed should also be per- 

 fectly dry, or it will ferment and communicate a fusty smell to 

 the eggs. 



A raw egg beaten up in a glass of wine is recommended for 

 vocalists for clearing their voice, and in cases of debility ; and a 

 spirit of eggs is sold which is said to be useful in impaired health 

 or the infirmities of age, when vital energy is wanting, and as a 

 specific for soreness of the throat. The white of eggs forms an 

 albuminous solution, useful in diarrhoea of phlegmatic origin. To 

 make this, beat up the white of four eggs and add a quart of water 

 slowly, remove the froth formed, add sugar, a little orange-water, 

 and, if necessary, a dozen drops of laudanum. This albumenized 

 water is the best antidote to a great number of mineral poisons. 

 The phosphorus in the egg is very good for all those who have 



